if you’re looking for a meal that’s packed with flavor, satisfying textures, and a boost of plant-based protein, these roasted sweet potatoes with protein-packed stuffed salad are going to become your new favorite!!
the tender, caramelized sweet potatoes provide a comforting base, while the roasted salad of chickpeas, edamame, and lentils brings a hearty, slightly crispy texture.
topping it all off is a creamy, zesty spinach sunflower seed sauce that ties everything together beautifully.
this dish is a perfect harmony of sweet, savory, and tangy flavors.
the sweet potatoes are soft and naturally sweet, balancing the roasted, nutty flavors of the chickpeas, lentils, and edamame.
the sauce adds a layer of richness with hints of garlic, dijon mustard, and the freshness of spinach.
texture-wise, you’ll love the contrast of the velvety sweet potato with the slightly crisp roasted salad and the creamy sauce.
this recipe is loaded with nutrients!
sweet potatoes are rich in fiber, vitamins a and c, and potassium. the chickpeas, edamame, and lentils bring a powerhouse of plant-based protein and fiber, keeping you full and energized.
the sauce is packed with healthy fats from sunflower seeds and hemp hearts, plus a dose of greens from the spinach.
it’s gluten-free, dairy-free, and incredibly nutrient-dense.
this dish checks all the boxes for a balanced meal.
it includes complex carbs from the sweet potatoes, protein from the salad, and healthy fats from the sauce.
it’s filling but light, making it ideal for lunch or dinner.
plus, it’s entirely plant-based, so it’s great for anyone following a vegan diet or just looking to incorporate more plant-powered meals into their week.
making this dish is simple and straightforward!
start by roasting your sweet potatoes until they’re perfectly tender.
while they roast, prepare the salad by tossing chickpeas, edamame, and lentils in avocado oil and ranch seasoning, then roasting them until golden and slightly crisp.
for the sauce, blend a mix of spinach, sunflower seeds, hemp hearts, and flavorful seasonings until smooth.
mix the salad with the sauce and once everything is ready, slice the sweet potatoes, stuff them with the salad, and drizzle with any extra creamy sauce.
you can easily customize this recipe to suit your preferences or what you have on hand.
if you’re out of sweet potatoes, try using roasted butternut squash or even large baked potatoes.
no chickpeas? substitute with white beans or black beans.
you can swap edamame for green peas and lentils for quinoa or rice.
for the sauce, cashews or almonds can replace the sunflower seeds, and kale can take the place of spinach but it will have a much more earthy taste.
if you have leftovers, they store beautifully.
keep the roasted sweet potatoes and salad in separate airtight containers in the fridge for up to 4 days.
store the sauce in a jar for up to 5 days.
when ready to eat, reheat the sweet potatoes and salad in the oven or microwave and drizzle with the sauce before serving.
whether you’re meal-prepping or making this for a weeknight dinner, these roasted sweet potatoes with protein-packed stuffed salad are a healthy, delicious, and versatile choice :)!
if you like Protein-Packed Roasted Sweet Potatoes With Lentil, Chickpea & Edamame Salad you’ll also love these other recipes of mine!
Quick and Easy Farro Chickpea Salad with Vegan Feta Crumbles
Rainbow Veggie Crunch and Roasted Cashew Salad
Zesty Wellness Bowl: Ginger-Boosted Vegan Kale and Tofu Salad
Vibrant and Hearty Vegan Winter Salad
High Protein Eggless Salad Melt
Nourishing Fall Salad Flatbreads
High Protein Eggless Salad Melt
Goddess Glow Nutrient-Packed Salad
Vegan Chickpea Waldorf Salad Sandwich
Vegan Tofu Parmesan Caesar Salad Wraps
Vegan Maple Sweet Potato and Bacon Harvest Salad
Unreal Healthy Plant-Based Gluten-Free Broccoli Pizzas
Plant-Based Convenient Veggie & Hummus Pasta
Cozy Sun-Dried Tomato & Chickpea Kale Soup
Plant-Based Spanakopita Baked Spaghetti Squash
Protein-Packed Green Goddess Pasta Salad
Plant-Based Protein “Breadsticks” (11g+ per breadstick!)
Blue Zone Lentil and Chickpea Gemista
Revitalizing Salad with Carrot Ginger Miso Dressing
Savory Vegan Protein-Packed Breakfast Sandwiches
Delicious Plant-Based Chickpea & Spinach Nuggets
Satisfying Coconut Tofu Salad with Curry Tahini Dressing
are you going to make Protein-Packed Roasted Sweet Potatoes With Lentil, Chickpea & Edamame Salad !?
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4
servings15
minutes55
minutesPer serving (1 stuffed sweet potato):
Calories: ~498 kcal
Carbs: ~57 g
Protein: ~24 g
Fat: ~21 g
for the sweet potatoes:
4 medium sweet potatoes
for the salad:
1 1/2 cups shelled edamame
1 cup chickpeas, rinsed and drained
1 cup cooked lentils
1/2 tbsp ranch seasoning
sea salt and black pepper, to taste
1 tbsp avocado oil
for the sauce:
1 handful fresh spinach
1/2 tbsp apple cider vinegar
1/2 cup soaked roasted sunflower seeds
1/4 cup hemp hearts
1/2 tbsp ranch seasoning
1 tsp maple syrup
1/2 tbsp dijon mustard
1/2 tbsp liquid aminos
1-2 cloves garlic
1/2 cup water (add more if needed)
sea salt and black pepper, to taste
(top with dairy free feta if wanted)
Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations
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2 Responses
Are you able share a recipe for the ranch seasoning ?
Thank you
hi! i used harmony blends ranch seasoning!